Baked Eggplant with Eggs and Feta

Peel the eggplant and cut it into 1cm cubes.

Warm a deep pan, add oil, and sauté the eggplant, stirring occasionally.

They are done when they turn brown and reduce in size.

Transfer them to a medium-sized ovenproof glass tray, or any deep baking dish. Season with pepper and salt.

Add the diced tomatoes over the eggplant.

Add finely chopped parsley.

Grate the cheese and sprinkle it over the vegetables.

Gently mix the ingredients in the pan with two forks.

Place the tray in the preheated oven for 15 minutes at 180°C (350°F).

In a bowl, whisk together eggs, sour cream, and a pinch of salt.

If necessary, drain excess juice from the tray, then pour the egg and cream mixture over the vegetables.

Place the tray back in the oven at 200°C (390°F) and bake until the top is beautifully browned.

Once done, remove from the oven and let it rest for 10-15 minutes. For best results, serve hot or reheated. 

Enjoy your meal!